Raspberry & pistachio brownies

While I am not the biggest fan of the commercial side of Mother’s Day, it is a good time to stop and give thanks. My mum loves chocolate, raspberries, pistachios and life, and is one of the greatest people I know. Here, all the things she loves come together in ridiculously delicious harmony.

These dense, gooey and chocolaty brownies are made with ground almonds and coconut sugar, so they are a little lighter and more nutritious than your average brownie. Frozen raspberries work really well, and in the summer I sometimes make them with pitted halved cherries too. If coconut sugar is a bridge too far then soft brown sugar will work too.

Method

Preheat the oven to 180C. Grease a small brownie tin with coconut oil or butter and line it with baking paper (mine is 20cm × 20cm).

Place a heatproof bowl over a pan of gently simmering water, making sure the bowl doesn’t touch the water. Put 150g of the chocolate into the bowl with the coconut oil or butter and let them melt, stirring from time to time.

Once melted, take the bowl off the heat and stir in the sugar, followed by the beaten eggs, one by one, and finally the vanilla, ground almonds, half the raspberries (if they are frozen don’t defrost them first) and half the pistachios. Roughly chop the remaining 50g of chocolate and fold through the mixture too.

Pour the brownie mix into the lined tin and scatter over the rest of the raspberries and the pistachios. Bake for 25-30 minutes, until just cooked but still a little soft in the middle.

Leave to cool for at least 20 minutes before cutting. These will keep for 3-4 days but I challenge you to make them last that long!

ALTERNATIVE: To turn these brownies into a vegan treat, replace the eggs with 3 tbsp chia seeds. Put the seeds into a little bowl, add 9 tbsp cold water and leave to form a gel-like paste which you’ll add to the melted chocolate as a direct replacement for the eggs, together with 1 heaped tsp baking powder to make sure they rise.

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